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Easy Instant Pot Chicken or Turkey Bone Broth

This Easy Instant Pot Chicken or Turkey Bone Broth is the perfect way to get every last bit of goodness out of that chicken or turkey!

Whether it’s your roasted chicken from Sunday dinner or your holiday turkey, there’s one last thing that you should do before you throw away that carcass: use it to make some delicious, good-for-you bone broth!

And let me tell you, this stuff tastes so much better than anything you could ever get from a can or a box…and it’s one of those things that makes getting a pressure cooker so worth it!

You can use your homemade bone broth in soups, stews, gravies, sauces, or any recipe that calls for broth or stock.

My most favorite way to enjoy it, though, is just sipping on a steamy mug of this amazing golden, rich, nourishing deliciousness!

It’s especially comforting when you’re feeling a bit under the weather. I swear it always magically makes me feel so much better!

There’s lots information out there about the potential health benefits of bone broth. I am not a medical professional or scientist, so I won’t make any such claims here, but I encourage you to do some research on your own if you’re interested.

The bottom line for me? It’s just absolutely delicious! Any additional health benefits I might get are a total bonus!

mug of bone broth on a plate with a napkin and spoon and jars of bone broth in the background

So what is bone broth and how is it different from regular broth?

Bone broth is simply broth that you make using animal bones. It differs from traditional broth in that it is cooked much longer in order to extract as many nutrients from the bones as possible.

The finished product, once chilled, is usually thicker and more gelatinous than regular broth due to the collagen extracted from the bones (and even more so from the joints). It will thin out again once heated.

spoonful of gelled bone broth

The most popular type of bone broth would probably be chicken, followed by turkey (which is what I used to make mine today since it’s right after Thanksgiving), but you can make it with pork or beef bones too.

You can use raw bones to make bone broth, but I recommend using cooked bones because I think they give you a darker, richer, more flavorful broth.

There are several ways to make bone broth, including on the stove top, which takes at least 10 to 12 hours, and in the slow cooker, which takes about 24 hours.

In the Instant Pot, you’re looking at only about 4 hours total, start to finish, and no babysitting the pot!

mason jars filled with bone broth and a spoon on the side

Ingredients you need:

  • Chicken or turkey carcass/bones (preferably cooked, but raw is fine too)
  • Carrots
  • Celery
  • Onion
  • Garlic
  • Peppercorns
  • Salt
  • Dried bay leaves
  • Apple cider vinegar (optional)
  • Water

The apple cider vinegar is supposed to help break down the bones and draw out the minerals, collagen, and other good stuff. It’s an optional ingredient, but why not put some in if you have it?

Here’s a look at how to make Easy Instant Pot Chicken or Turkey Bone Broth:

two images showing the steps to make instant pot chicken or turkey bone broth
two images showing the steps to make instant pot chicken or turkey bone broth
two images showing how to make instant pot chicken or turkey bone broth

Tips & Tidbits:

  • There’s not really an exact amount of bones you should use, but for best results, aim to fill the pot halfway with bones. You need a decent quantity of bones for a flavorful broth, but you don’t want to overload the pot either because you need to leave room for the water.
  • Depending on the size of your bird and your Instant Pot, you may need to break down the carcass into smaller pieces so that it fits in the Instant Pot.
  • If you have too many bones to fit, save the extras for another batch.
  • Leave the little bits of meat and skin on the carcass; they will add flavor. If no one eats the wings, use them too.
  • You don’t need to peel the vegetables…just make sure the skins are clean.
  • When adding the water, use just enough to cover the bones. Too much will water down your broth.
    • For safety reasons, keep the liquid one inch below the max fill line. If you can’t cover the bones while staying under this amount, break them up more or remove some of them.
  • No time to make bone broth right now? No problem! Freeze the bones and use them later on when you do have the time.
  • You do not need to thaw frozen bones before you put them in the Instant Pot. It will just take longer for the pot to come up to pressure.
  • Feel free to adjust the amount of salt to suit your own personal taste (or you can omit the salt and just add it after cooking, if you prefer).
  • Want to make regular broth? Reduce the pressure cook time to 45 minutes (allow the pressure to release naturally).
bowl of bone broth with a spoonful being taken out

I hope you try this recipe for Easy Instant Pot Chicken or Turkey Bone Broth and love it as much as I do. Thanks for visiting today!

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Easy Instant Pot Chicken or Turkey Bone Broth

This Easy Instant Pot Chicken or Turkey Bone Broth is the perfect way to get every last bit of goodness out of that chicken or turkey!
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Author: Michelle / Now Cook This!
Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes
Servings: 14 cups (approximately, using an 8-quart Instant Pot)
Estimated Calories: 40

Ingredients

  • 1 carcass/bones from a whole cooked chicken or turkey, use enough to fill the pot halfway with bones
  • 2 carrots, halved
  • 2 stalks celery, halved
  • 1 medium onion, quartered
  • 2 cloves garlic, smashed
  • 2 dried bay leaves
  • 1 tablespoon apple cider vinegar, optional
  • ¼ teaspoon black peppercorns
  • 2 teaspoons salt
  • water, enough to just cover the bones

Instructions

  • Place all of the ingredients except the water in the Instant Pot. If needed, break down the carcass into several smaller pieces so it fits better in the pot. Aim for the bones to fill the pot halfway. If you have extra bones, save them for another batch or discard them.
  • Add enough water to just cover the bones (too much water will dilute the broth). Note: For safety reasons, keep the amount of liquid to one inch below the max fill line. If you can't cover your bones while staying under the line, remove some or break them down so they fit better in the pot.
  • Put the lid on the pot and turn the steam release valve to "sealing." Select the SOUP function (high pressure) and set the timer for 120 minutes. It will take the Instant Pot approximately 30 minutes to come up to pressure before the cooking time starts to count down. Note: If you don't have a SOUP function, just set the pot to use high pressure for 120 minutes.
  • After the cooking time has completed, turn the Instant Pot off and allow the pressure to completely release naturally. This can take an hour or even a little longer.
  • Remove and discard the large pieces of bones and vegetables from the broth, and then strain the broth through a fine mesh sieve. Taste and add additional salt, if needed.

Notes

  • You don’t need to peel the vegetables…just make sure the skins are clean.
  • The apple cider vinegar is used to help break down the bones and extract the collagen and minerals. It’s optional, but use some if you have it.
  • Use your broth immediately or store in airtight containers in the refrigerator for up to 3 to 4 days.
  • For longer-term storage, put the bone broth in freezer-safe containers or freezer bags and freeze for up to 2 to 3 months (for the best quality).
  • I freeze the broth in 1-cup portions so it is easy to grab just as much as I need for a recipe or for sipping. You could also freeze the broth in ice cube trays and then put the cubes in freezer bags. 
  • I use an 8-quart Instant Pot for this recipe. You can also use a 6-quart Instant Pot (you will just get a smaller quantity of broth).
  • Estimated calories shown are for 1 cup of bone broth.
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